I have made these friends, you see. They had us over for dinner, and on the terrace, they brought out these plastic 1.5 liter soda bottles, not very pretty, mind you, just brimming with murcky stuff. They asked if we'd like a "punch". His parents are from the isle of Reunion. Apparently each time that a distant aunt or uncle is planning to come and visit, they send ahead a large package containing several varieties of home made "punch" and necessary foodstuffs for surviving here in France. And this year, they sent the package, and then changed their travel plans so they were stocked up with several varieties. He says that the secret is a slowly caramelized raw sugar syrup, made at home. This is combined with fruit of various kinds, macerated in rum of the isle for months and months, and it keeps forever. We tried lychee (they are second or third generation Hong Kong immigrants to Reunion), pineapple, and other flavors. Lychee was really incredibly amazing. Pineapple was just heavenly, and I cannot remember what the other flavors were although I believe we did sample several others. My husband does not remember either. This is the nectar of the Gods! The only punch I ever knew was a kind of last minute thing involving lemons limes and sugar syrup. No long term maceration. Is this something truly worth investigating. Can anyone provide insight as I embark on my journey into the world of "punch"?
Also, does long term maceration and things like sugar added add to the alcohol content of this lovely aperetif? We were struck first off by the most agreable way it went down, then we realized that it was much more potent that we first thought. Thanks for any input you may provide.
edited to fix i before e except after c.
Edited by bleudauvergne, 26 February 2004 - 12:06 PM.